Wild Mushroom Soup With Cognac

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1/2 ounce dried cepes (porcini mushrooms)
• 1 cup dry wine
• 2 tablespoons unsalted butter
• 1 lb sliced mushrooms or 1 lb assorted wild mushroom
• 2 cups whole milk
• 2 cups heavy cream
• 4 cups chicken stock
• salt and pepper
• 2 tablespoons cognac

Recipe

• 1 combine the cepes and wine in a saucepan and bring to a boil over medium high heat.
• 2 reduce heat and simmer for 5 minutes. remove from heat and let sit for 15 minutes.
• 3 stain the liguid from the mushrooms through a fine mesh sieve and reserve. coarsely chop the cepes and reserve.
• 4 melt the butter in a soup pot over medium heat.
• 5 add the mushrooms and saute until they begin to exude their juices, about 5 minutes.
• 6 add the cepes mushrooms, reserved wine, milk and cream and bring to a boil, stirring occasionally.
• 7 lower the heat and simmer the soup uncovered, stirring every now and then, for about 45 minutes.
• 8 with a slotted spoon remove about 1-1/2.
• 9 cups of the mushrooms from the soup and reserve.
• 10 puree the soup in a blender until very smooth and return the soup to pot.
• 11 add the reserved mushrooms.
• 12 add chicken broth and season with salt and pepper. stir in cognac.
• 13 warm the soup until heated through. do not boil.
• 14 garnish with sliced mushrooms or parsley.
• 15 preparation time is also cooking time.
• 16 makes 8 servings.